NE Corner of 16th St. & Bethany Home Rd CFS Served 996454



Recipe courtesy of Robb Walsh
Texas Eats – The New Lone Star Heritage Cookbook

In Texas, oyster stew is a bowl of oysters with a little milk, not a bowl of milk with a couple of oysters.

•    1 pint shucked oysters and their liquor
•    1h cup water
•    1h teaspoon sea salt
•    1/2 teaspoon black pepper
•    Pinch of cayenne pepper
•    1h cup milk or half-and-half
•    2 tablespoons unsalted butter, cut into pieces, plus I pat
•    Tabasco sauce, for serving
•    Soda crackers, for serving  

Pour the oysters and their liquor and the water into a small pot. Season with the salt, black pepper, and cayenne pepper. Place over medium heat and bring almost to a boil. Lower the heat to a simmer and cook until the edges of the oysters curl. Add the milk and heat until steaming hot. Do not allow to boil. Stir in the 2 tablespoons butter.

Pour the stew into a soup bowl and top with the butter pat. Enjoy piping hot. Season with Tabasco. As you eat the stew, crumble soda crackers into the bowl.

Click here to download the PDF version of this recipe.


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